I love this recipe. It's simple and I had all of the ingredients on hand. I substituted unsweetened almond milk for the milk. I also used 1/3 C less sugar and it was VERY sweet. Will make again and halve the sugar.
Warm Chocolate Pudding
From EatingWell: EatingWell for a Healthy Heart Cookbook (2008)
This warm pudding has a marvelous deep chocolaty flavor, but it's low in fat and super-quick to make. Don't skimp on the quality of cocoa with this one—treat yourself to the good stuff.
19 Reviews for Warm Chocolate Pudding
Easy but doesn't taste like it! So smooth and decadent and don't take any time to whip up. I subsituted some of the milk for soya and used about just under 1/2c of sugar.
I have made healthier and less complicated chocolate pudding before. This was very disappointing. I had to add more cornstarch because it wouldn't thicken. By the end of it all, it tasted like chemicals. I'll stick with my recipe.
I made this with Soy Milk, for my lactose intolerant girl friend, and it turned out great!
Living in Australia, the American idea of pudding was quite foreign to us, neither of us having tried it before. It was a little to sweet, I would definitely cut back a bit on the sugar, and maybe double up on the recipe, as I found it to be a bit of cleaning, for a small amount of dessert, would be nice to have some for the following day.
Very nice dessert, will probably make it again.
Great pudding as is, but horrible with Splenda. It has a nasty aftertaste.
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